Chicken Couscous(serves 2-3)
Rub 3 Chicken legs (including shoulder) with a mixture of good curry, hot pepper and oil and roast it on all sides in a pot with thick bottom. Add 2 chopped onions, 2 small carrots and 2 small parsley roots (chopped of course) and roast them as well. Add 2 finely chopped garlic cloves and 1 teaspoon tomato puree and roast it, too.
Then deglaze it with 1 can of peeled tomatoes. I season it with lots of curry, fresh ginger, chili, very important fennel seeds, salt and pepper and a good amount of honey. You can add some soy sauce if you want to. Close the lit and let it simmer on medium heat for about 45 minutes or until the chicken is done. Stir it occasionally. If you need some more liquid add a bit of hot chicken broth.
After the chicken is done taste and season it again. Add 2 fresh figs, cut in squares. If you don´t have fresh ones you can use dried figs as well, add the at the beginning with the canned tomatoes.
Add 3-4 tablespoons instant couscous, stir it, close the lit and let it rest for about 5 minutes.
Serve it with roasted almond sticks sprinkled over it!